I just love everything with lemon, this simply tasty bright, mellow lemon custard tart is rich taste and flavor. It's lightened at the end with whipped egg yolks, it has a more lemony taste and citrusy is balanced by its smooth texture sugary on top!
Ingredients:
300ml whipping cream
300ml pure milk
100g caster sugar
8 egg yolks
4 lemons
1 tbsp vanilla extract
½ tsp salt
nutmeg powder
8 or 9 inch pie pastry crust with lemon zest → for the pastry.
Preparation:
Ingredients:
300ml whipping cream
300ml pure milk
100g caster sugar
8 egg yolks
4 lemons
1 tbsp vanilla extract
½ tsp salt
nutmeg powder
8 or 9 inch pie pastry crust with lemon zest → for the pastry.
Preparation:
1. Preheat oven to 190°C. Cut a lemon in half and squeeze the extract juice.
2. Combine together in saucepan cream and milk, bring to a boil over moderate heat.
3. When the milk-cream is hot, strain into bowl to skim off any froth and allow to cool for a few minutes.
4. Beat the yolks with sugar and salt until pale. then add the lemon juice and blend together.
5. Add the vanilla and pinch of nutmeg into the egg mixture then whisk.
6. Pour the cream into the yolks mixture.
7. Whisk together until well combined.
8. Carefully pour the custard mixture into the tart case.
9. Place in the oven and bake for 40-45 minutes or until just set but with a slight wobble in the center.
10. Remove from the oven, then remove tart from the removable tart tin and transfer to a serving plate. Then leave to cool completely.
11. Sprinkle with freshly grated lemon zest and icing powder before serving.
